Perfectly Poached Eggs - Storefront EN

Perfectly Poached Eggs

Learn how to make perfectly poached eggs with a delicious beetroot and feta spread on toasted sourdough. A simple and tasty brunch recipe perfect for any weekend morning.

Orla McAndrew

Recipe - SuperValu Online

A close-up photo of a breakfast dish. A perfectly poached egg with a runny yolk sits on top of a bed of mashed avocado on toasted bread. A cluster of cherry tomatoes and a sprinkle of black pepper complete the dish.

Perfectly Poached Eggs

Prep Time10 Minutes

Servings2

Cook Time5 Minutes

Ingredients

2 slices of sourdough bread, toasted

1 pack SuperValu beetroot

1 Signature Taste block of feta

25g parsley (optional)

100g rocket

1 pack Signature Taste cherry vine tomatoes

4 Signature Taste corn-fed eggs

1 tbsp Signature Taste Greek yoghurt

Directions

By Orla McAndrew

Ingredients

2 slices of sourdough bread, toasted
1 pack SuperValu beetroot
1 Signature Taste block of feta
25g parsley (optional)
100g rocket
1 pack Signature Taste cherry vine tomatoes
4 Signature Taste corn-fed eggs
1 tbsp Signature Taste Greek yoghurt

Method

Put a small pot of water on to boil.
Blitz all but one of the beetroot in a blender. Add in the feta, parsley (if using), and Greek yoghurt, then blitz again until smooth.
Dice the remaining beetroot for garnish.
Slice the cherry vine tomatoes in half.
Toast the sourdough bread and spread it with the beetroot and feta dip. Garnish with diced beetroot, sliced tomatoes, and rocket.
Reduce the boiling water to a gentle simmer. Swirl the water with a spoon and carefully crack in the eggs. Allow to cook for 4 minutes, then remove with a slotted spoon.
Top the toast with your perfectly poached eggs and enjoy this delicious brunch, perfect for a long bank holiday weekend.

10 minutes

Prep Time

5 minutes

Cook Time

Servings

Shop Ingredients

Makes 2 servings

2 slices of sourdough bread, toasted

Brennans Bakehouse Sourdough (400 g)

Add Brennans Bakehouse Sourdough (400 g) to Favourites.Add Brennans Bakehouse Sourdough (400 g) to Favourites.

€2.75€6.88/kg

1 pack SuperValu beetroot

SuperValu Beetroot (500 g)

Add SuperValu Beetroot (500 g) to Favourites.Add SuperValu Beetroot (500 g) to Favourites.

€0.79€1.58/kg

1 Signature Taste block of feta

Signature Tastes Greek Feta Cheese (200 g)

3 for €10

Add Signature Tastes Greek Feta Cheese (200 g) to Favourites.Add Signature Tastes Greek Feta Cheese (200 g) to Favourites.

€4.40€22.00/kg

25g parsley (optional)

SuperValu Fresh Flat Leaf Parsley (25 g)

Add SuperValu Fresh Flat Leaf Parsley (25 g) to Favourites.Add SuperValu Fresh Flat Leaf Parsley (25 g) to Favourites.

€1.19€47.60/kg

100g rocket

SuperValu Rocket (60 g)

Add SuperValu Rocket (60 g) to Favourites.Add SuperValu Rocket (60 g) to Favourites.

€1.00€16.67/kg

1 pack Signature Taste cherry vine tomatoes

SuperValu Signature Tastes Piccolo Cherry Vine Tomatoes (250 g)

Add SuperValu Signature Tastes Piccolo Cherry Vine Tomatoes (250 g) to Favourites.Add SuperValu Signature Tastes Piccolo Cherry Vine Tomatoes (250 g) to Favourites.

€2.89€11.56/kg

4 Signature Taste corn-fed eggs

SuperValu Signature Tastes Free Range Corn Fed Eggs (6 Piece)

3 for €6

Add SuperValu Signature Tastes Free Range Corn Fed Eggs (6 Piece) to Favourites.Add SuperValu Signature Tastes Free Range Corn Fed Eggs (6 Piece) to Favourites.

€2.29€0.38 each

1 tbsp Signature Taste Greek yoghurt

SuperValu Greek Style Natural Yogurt (500 g)

Add SuperValu Greek Style Natural Yogurt (500 g) to Favourites.Add SuperValu Greek Style Natural Yogurt (500 g) to Favourites.

€1.19€2.38/kg

Recipe

By Orla McAndrew

Ingredients

2 slices of sourdough bread, toasted
1 pack SuperValu beetroot
1 Signature Taste block of feta
25g parsley (optional)
100g rocket
1 pack Signature Taste cherry vine tomatoes
4 Signature Taste corn-fed eggs
1 tbsp Signature Taste Greek yoghurt

Method

Put a small pot of water on to boil.
Blitz all but one of the beetroot in a blender. Add in the feta, parsley (if using), and Greek yoghurt, then blitz again until smooth.
Dice the remaining beetroot for garnish.
Slice the cherry vine tomatoes in half.
Toast the sourdough bread and spread it with the beetroot and feta dip. Garnish with diced beetroot, sliced tomatoes, and rocket.
Reduce the boiling water to a gentle simmer. Swirl the water with a spoon and carefully crack in the eggs. Allow to cook for 4 minutes, then remove with a slotted spoon.
Top the toast with your perfectly poached eggs and enjoy this delicious brunch, perfect for a long bank holiday weekend.